1. Heat the oil in a large pot over medium heat. Add the onion, garlic, jalapeno pepper, ginger, curry powder, and cayenne pepper, and cook stirring frequently, until onions become translucent, about 10 minutes.

2. Stir in the tomatoes and cook for an additional minute.

3. Add the coconut milk and bring to a boil.

4. Add the ﬁsh, sugar snap peas, mango, salt, and pepper, and cook at a low boil for about 4 minutes, until ﬁsh is cooked through.

5. Ladle the curry into four bowls. Serve over rice, if desired.

An Oldways Recipe and Photo

Nutrition

Yield: 4 servings

How'd it Taste?

Lois

March 13, 2018

5

This was really delicious. We didn't seed the pepper, omitted the red pepper, and this ended up nice and spicy but not crazy hot. I think we will add a bit more curry next time, but overall, this recipe was very quick and quite tasty.

I made this today and it is so delicious. Just make sure your fish is not wet...dabbed the fish with paper towels then cut into bite size before placing in the pot to boil for 4 minutes. Thank you for the recipe.